Instructions: Grind granola in blender. Combine granola and margarine. Lightly grease a 9-inch springform pan. Press granola mixture on bottom and a half inch up the sides of the pan. Place in refrigerator to chill.

Drain juice from pineapple. Place 1/2 cup pineapple juice and 1/3 cup apple juice concentrate in a small saucepan. Sprinkle gelatin over juice; let stand 2 minutes. Heat over low heat, stirring constantly until gelatin is dissolved. (Do not let it boil.)

Remove from heat. Add 1/2 of the gelatin mixture, 1/2 of the crushed pineapple, and 1/2 of the cottage cheese to the blender. Cover, whirl until smooth, scraping down the sides of the blender with a rubber scraper. Pour into a large bowl. Repeat with remaining gelatin mixture, crushed pineapple, and cottage cheese. Stir in vanilla and salt.

Pour into prepared crust-lined springform pan. Chill 2 hours or until set in center. Prepare apple glaze. Press juice from pineapple rings between sheets of paper toweling. Reserve three whole strawberries for center and cut remaining strawberries in half and arrange around the edge of the cheesecake. Place pineapple rings in center, whole strawberries in center of each ring, and fill in with blueberries.

Meanwhile make the apple glaze. Spoon apple glaze over fruit. Chill 2 hours or until glaze is set. Loosen edge with knife and remove sides of pan before serving.

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